You’ll never buy cranberry sauce after making this simple, 4 ingredient recipe for Fresh Cranberry Orange Sauce. Fifteen minutes to cook and you are done! Can be made the day before serving.
Freshly made Cranberry Sauce is always a favorite dish on the Thanksgiving table.
Not just because it has less than 5 ingredients or only takes 15 minutes but for the flavor.
Fresh, bright and sunny. It adds pizzaz to the favorite but less flavorful Thanksgiving companion dishes.
Cranberry sauce also is one of the most versatile holiday recipes for leftovers too.
This recipe was originally given to me while I was in college finding my way in the kitchen. It was about my speed: easy, fast and fool proof.
My friend’s mother who gave it to me would make it formed in a mold.
I loved it in a more free wheeling, rustic presentation as shared in the recipe today. If it’s possible, my version is even easier.
Even if you loved the ribbed cranberry jelly from a can, this recipe will make you a fresh cranberry sauce convert!
Cranberry Orange Sauce Ingredients
- Fresh Cranberries
- Granulated White Sugar
- Freshly squeezed Orange Juice
- Orange Zest
It’s easy to use purchased orange juice from concentrate but trust me a few minutes of time in juicing makes all the difference.
The recipe only requires 2/3 cup of orange juice so it will be fast to juice the orange.
I have a few tools I use for juicing that I love. A handheld juicer and a glass juicer. Of course squeezing the orange will work well too!
PRO TIP: To get more juice out of oranges (or any citrus fruit) place it in the microweave for 10 seconds before juicing.
Using a zester or fine mesh grater works best for zesting.
The zest is the outermost layer of the orange. Do not grate the pith, the white under layer or it will add bitterness to the cranberry orange sauce.
My favorite zester: I never thought I could get excited about a zester but this zests everything like it’s zesting butter.
For more specifics check this post about Orange Zest.
Fresh cranberries are only available in stores in the United Stares in the fall. Buy extra bags of them to stick in the freezer.
Then you can have cranberries all year long for recipes.
Fresh cranberries can be frozen in their bag up to one year.
TIP: I place the bags of cranberries in freezer plastic bags for extra protection aginst freezer burn.
How to Make Cranberry Orange Sauce – Step by Step
Combine all ingredients in a medium saucepan over high heat.
Stir to dissolve the sugar and bring to a boil. Boil until all cranberries have burst (about 5 minutes).
Remove from heat and allow to fully cool (the sauce thickens as it cools).
How to Store Cranberry Sauce
In the Refrigerator
Store in an airtight container for up to 14 days.
In the Freezer
Place in an airtight container and freeze for up to one year. Thaw in the refrigerator.
NOTE: the texture of the cranberry sauce may be smoother after freezing.
How to Use Cranberry Orange Sauce
- Serve with other Thanksgiving Recipes
- Turkey Cranberry-Chipotle Quesadillas
- Thanksgiving Leftovers Bacon Provolone Pita Pockets
- Serve over Baked Brie as an appetizer
- Serve over a block of room temperature Cream Cheese with crackers
More Cranberry Recipes to Try
- Spicy Jalapeno Cranberry Sauce
- Spicy Honey Cranberry Sauce
- Slow Cooker Cranberry-Pear Sauce with Ginger
- Cranberry Pecan Goat Cheese Appetizer Roll
- Cranberry Salsa
Fresh Cranberry Orange Sauce
- 12 ounces fresh Cranberries , rinsed
- 1 cup Granulated Sugar
- 2/3 cup freshly squeezed Orange Juice
- Zest of 1 medium Orange
- Combine all ingredients in medium saucepan over medium high heat. Stir to dissolve the sugar and bring to a boil. Boil, stirring periodically, until all the cranberries burst (about 5 minutes).
- Remove from heat and allow to fully cool. Note: the sauce will thicken as it cools.
Originally published: November 20, 2016
Fresh Cranberry Orange Sauce is fast and easy to make. It will be the hit of any meal!